I decided to do some burgers on the smoker(Brinkman Pitmaster) yesterday and boy was that a great move. Basically thru together some 1/3 to 1/2 lb burgers seasoned with onion and garlic powder as well as Lawry's meatloaf seasoning. I then wrapped them in maple smoked bacon(Thanks for the tip Mike). I smoked them at 225 degrees for about 2 hours using Kingsford blue bag and apple chips. My water pan consisted of water and some brew. I also, naturally, had a few myself. They were awesome. (the burgers and the brews)
No more burgers on the grill for me
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